Spicy Tuna Crispy Rice (Printable)

Crispy rice squares topped with creamy spicy tuna and avocado, ideal for flavorful appetizers or snacks.

# What You’ll Need:

→ Crispy Rice

01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
06 - Vegetable oil, for frying

→ Spicy Tuna

07 - 6 oz sushi-grade tuna, finely diced
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon Sriracha
10 - 1 teaspoon soy sauce
11 - 1 teaspoon sesame oil
12 - 1 teaspoon finely chopped green onion
13 - 1/2 teaspoon toasted sesame seeds

→ Topping & Garnish

14 - 1/2 avocado, sliced or diced
15 - 1 teaspoon black sesame seeds (optional)
16 - Thinly sliced green onion (optional)

# How To Make:

01 - Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let rest covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to dissolve. Fold mixture gently into cooked rice and let cool to room temperature.
03 - Line an 8x8-inch pan with plastic wrap. Press cooled rice evenly into pan to about 3/4 inch thickness. Cover and refrigerate for at least 1 hour to firm up.
04 - Combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and sesame seeds in a bowl. Mix gently and refrigerate until ready to use.
05 - Remove rice slab from pan and cut into 16 equal rectangles or squares.
06 - Heat vegetable oil to 1/2 inch depth in a nonstick skillet over medium-high heat. Fry rice pieces in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels and let cool slightly.
07 - Top each crispy rice piece with a spoonful of spicy tuna, add a slice of avocado, and optionally sprinkle with black sesame seeds and green onion. Serve immediately.

# Top Suggestions:

01 -
  • They come together faster than most sushi dishes, but taste like you've been training in a sushi kitchen for years.
  • The spicy tuna mixture is forgiving—you can adjust the heat level to match your crowd without changing anything else.
  • Everyone eats them in one or two bites, which means less cleanup and more time enjoying the moment.
02 -
  • The rice must be completely cool before you press it into the pan, or it will stick to the plastic wrap and fall apart when you try to lift it out—I learned this the hard way the first time I made them.
  • Frying at the right temperature changes everything; if your oil isn't hot enough, the rice absorbs it and becomes greasy instead of crispy, so test it with a single piece first.
  • The avocado will oxidize and turn grey if you slice it more than 30 minutes before serving, so add it at the very last moment even if it means assembling them while people arrive.
03 -
  • Buy your tuna from a fishmonger or trusted source that explicitly labels it sashimi or sushi-grade—this is the single most important safety step, and it also guarantees better flavor and texture than grocery store options.
  • If you're making these for a crowd, assemble the rice squares ahead and keep them at room temperature in a covered container, then top them right before serving so the texture contrast stays perfect and nothing gets soggy.
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